Spicy and Tangy Tofu Stir Fry

Hello friends!

I failed yet again at my promise to self to keep up with the blog. Too many roadblocks along the way, but I will at least try to post a new recipe whenever I can.

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So, couple of weeks ago, I tried this truly delicious bean curd stir fry with plenty of veggies coated in a delectable sweet-spicy-tangy sauce. That dish used fried bean curds that were kind of squishy and strangely airy. While I enjoyed every bite, I did feel a little overwhelmed with the amount of sliced onions in it. As I was silently chewing every bite, I tried to make a mental note, no, no, more like a package of memory filled with the taste, smell and texture of each bite. Why you ask? Well, I do that quite often, at least as often as I try a bite of a new dish somewhere that I would like to recreate with my own little twist.

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Today would have been the perfect day to succumb to the comfort of eating that dish for lunch. Alas, we were hit with the biggest snowstorm of the season and the family was home-bound. Even though I had already prepared meals ready to be warmed for lunch, something in me kept nudging me to open the refrigerator and take out the ingredients to whip up some spicy and tangy tofu stir fry.

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Little bit of this, little bit of that and before I knew it, a super satisfying, flavor-rich tofu dish was born!

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Spicy and Tangy Tofu Stir Fry

  • Servings: 4-6
  • Time: 30 min
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Ingredients
1 Pkg extra-firm tofu
3 tablespoon cornstarch
1 tablespoon Thai red curry paste
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
3 tablespoons finely chopped garlic, divided
3 green onions, green part finely sliced and divided
¼ cup oil
4 oz sliced white or baby bella mushrooms
3 cups broccoli florets
½ cup sliced red onion
Few dried red chillis
Sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Sriracha sauce
1 tablespoon cornstarch

Preparation:
1. Cut tofu into bite size pieces. Toss with cornstarch.
2. Mix the curry paste, soy sauce, rice wine vinegar and garlic. Coat tofu cubes in the sauce and set aside for 10 minutes.
3. While tofu is marinating, prepare the vegetables.
4. Mix the ingredients for the sauce and set aside.
5. Heat a large wok or frying pan over medium high heat and add oil.
6. Fry the tofu cubes till golden brown and let drain on paper towel.
7. When all the tofu is fried, drain excess oil, leaving about a tablespoon in the pan.
8. Saute the reserved garlic, red chilli and onion.
9. Add the mushrooms and broccoli and flash cook for another 3 minutes or so.
10. Toss in the fried tofu pieces and top with the reserved sauce.
11. Stir and continue to cook till the sauce thickens and coats the vegetables and tofu.
Serve the stir fry with steamed rice or over cooked rice noodles.

Coconut Curry Soup with Chicken and Vegetables

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True it is July and there is just a glimmer of hope that it might actually start to feel like summer, but that shouldn’t stop you from wanting a comforting bowl of soup for a meal, right?! Well, let’s just assume that’s the case! I know a bowl of soup sounds far more inviting in the cold and dreary winter months, but hey, with this intensely flavored bowl, you might actually feel like you are vacationing somewhere in Thailand or Sri Lanka! 

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The idea for this recipe originated from a lunch break conversation with a colleague who was longingly taking out a warm bowl of homemade soup from the microwave. It smelled great and she went on to add that she was so sad that her last bit of soup made in bulk was going to be consumed! She quickly summarized the recipe for me while I made a mental note of just three things – curry powder, coconut milk and whatever you want to throw in to make it a meal! I also remembered with a smile a small Ziploc bag of kefir lime leaves that I had in the freezer from an online purchase eons ago! I knew adding that would mean I would get an addictive aroma of combination of curry, coconut and citrus! What not to love about this, huh!

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I didn’t have to wait around to make this recipe. I had all the ingredients on hand – you think it is weird? 🙂 Especially those kefir lime leaves! Oh well! By the way, for those of you who wish to avoid meat, you can easily substitute the chicken with tofu and the chicken broth with vegetable broth. I think that in essence will make this recipe vegan! A really delicious one!

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So, armful of assorted vegetables, a small tray of chicken thighs and a little of this and that, voila, the recipe was concocted in a flash! Seriously, don’t let the list of ingredients discourage you from trying this out. It is really a snap to whip up and the end result is….honestly, I think you should just make it and tell me yourself!

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Coconut Curry Soup with Chicken and Vegetables

  • Servings: 6
  • Time: 45 min
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Ingredients
6 chicken thighs, skin removed
Salt and pepper to season the chicken
2 tablespoons canola oil, divided for use
2 large carrots, peeled and sliced into 1/4″ inch thick slices
1/2 large red pepper, sliced into 2″ strips
1/2 large green pepper, sliced into 2″ strips
1 cup sliced mushrooms (button or baby bella)
1/4 cup diced onions
2 cloves garlic, finely minced
1 tablespoon mild or medium curry powder
2 kefir lime leaves, zest of 1 lime OR 2″ piece of lemon grass, crushed
Zest from 1 lemon
Juice from 1 lemon
1/2 cup thick coconut milk
1 32-oz container chicken or vegetable broth
1 cup of water
2 tablespoons of soy sauce
Dash of crushed red pepper, optional
3 corn on the cobs, cut in half (optional)
1 cup of cooked noodles (rice or Udon preferred) – Optional

Preparation:
1. Season chicken pieces with salt and pepper and set aside.
2. Heat a large, heavy bottom pan over high heat and drizzle a tablespoon of oil. Place the chicken thighs in a single layer and brown on all sides. Remove from pan and set aside.
3. Add the remaining oil to the same pan and add the vegetables, including onion and garlic and saute for a few minutes.
4. Stir in the curry powder and cook for another minute or two till the raw smell of the curry powder fades away. Add in the browned chicken pieces.
5. Slowly add the chicken broth, water and soy sauce. Adjust the amount of soy sauce to your taste. Add in the kefir lime leaves, lemon zest and lemon juice. Cover the pan with a lid, reduce heat to medium and let the soup simmer for 30 minutes till the chicken is cooked through and vegetables are tender.
6. Reduce heat to low and slowly stir in the coconut milk, reserving a few tablespoons to top the soups before serving.
7. Serve hot with some noodles (if using) and a sprinkle of chopped cilantro.

You can refrigerate any leftover for consuming later. Just know that when you reheat, the soup may look a bit “split” because of the coconut milk trying to separate from the soup. The taste will still be great!